Sunday Morning Sausage & Waffle Brunch Plate

Instructions

Step 1: Preheat your waffle iron and oven to 200 degrees Fahrenheit to keep finished components warm.

Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt for the waffle batter.

Step 3: In another bowl, beat 2 eggs with milk, melted butter, and vanilla extract until well combined.

Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; lumps are okay.

Step 5: Grease the waffle iron lightly and cook waffles according to manufacturer instructions until golden brown and crispy. Keep finished waffles warm in the oven.

Step 6: While waffles cook, start your hash browns by heating olive oil in a large skillet over medium-high heat.

Step 7: Add diced potatoes to the hot oil and season with garlic powder, paprika, salt, and pepper. Cook for 12-15 minutes, stirring occasionally, until golden and crispy on the edges.

Step 8: In a separate skillet, cook chopped bacon until crispy, then set aside. Add diced bell pepper to the bacon grease and cook for 2 minutes.

Step 9: Return bacon to the potato mixture during the last minute of cooking and toss to combine.

Step 10: In another pan, cook your sliced sausage over medium heat for 3-4 minutes per side until lightly browned and heated through.

Step 11: For the scrambled eggs, whisk 8 eggs with heavy cream, salt, and pepper in a bowl.

Step 12: Melt 2 tablespoons butter in a non-stick pan over medium-low heat, then add egg mixture.

Step 13: Stir gently and continuously until soft, creamy curds form, about 5-7 minutes. Remove from heat while still slightly underdone, as they’ll continue cooking.

Step 14: Plate everything together: waffle as the base, then arrange sausage, hash browns, and scrambled eggs on the plate.

Step 15: Garnish with fresh chives and serve immediately with butter and maple syrup on the side.

Storage and Reheating Tips

Store leftover waffles in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. Reheat frozen waffles directly in the toaster for crispy results.

Hash browns and sausage can be stored separately in the fridge for 3-4 days. Reheat hash browns in a skillet over medium heat to restore crispness, and warm sausage gently over low heat.

Scrambled eggs are best enjoyed fresh, but leftovers keep for 2-3 days refrigerated. Reheat gently in a low-temperature oven or on the stovetop with a splash of milk to restore creaminess.

For a make-ahead option, prepare waffle batter the night before and store it covered in the refrigerator. The other components are best cooked fresh on brunch morning for optimal texture and flavor.